Purslane & Carrot Ferment

Purslane & Carrot Ferment

Known as a common weed around the world, purslane should really be enjoyed as a delicacy on our dinner tables. After all, Gandhi claimed it as his favorite food.

Purslane has a pleasant crunchy texture and mild lemony flavor, which makes it nice to eat raw, or cooked.

Nutrition wise, this jade-green succulent plant provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium, and phosphorus. Impressed? But fermenting makes it even better!

This recipe is for a pint-size mason jar


  • 1-1/2 cups (360 ml) filtered water
  • 2 teaspoons (10 ml) sea salt
  • 3 - 4 oz (85 - 113 g) purslane, bottom 1/2 in (1.75 cm) stalk trimmed off
  • 1/3 cup (80 ml) cut carrots
  • 3 - 4 small cloves of garlic, peeled


1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make brine. Allow to cool before using.
2. Place the rest of the ingredients in a pint-size, wide-mouth mason jar until they reach the shoulder of the jar. Pour brine into the jar.
3. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool spot, away from direct sunlight.
4. When the vegetables have achieved a taste to your liking, remove Kraut Source, and replace with the standard mason jar lid and ring. Transfer to the refrigerator.


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